Bagna Cauda

From the Italian phrase bagno caldo (hot bath), bagna cauda is a warm sauce made with olive oil, anchovies, and garlic, and served with bread and raw vegetables, such as bell peppers and zucchini, for dipping. If you have a fondue pot handy, use it to keep this dip warm while guests help themselves.

Yield: 1 1/2 cups (serving size: 1 tablespoon)

Ingredients

• 6  sun-dried tomato halves
• 3  tablespoons  olive oil, divided
• 2/3  cup  finely chopped red bell pepper
• 1/2  cup  minced fresh onion
• 2  garlic cloves, minced
• 2  canned anchovy fillets, finely chopped (about 1 teaspoon)
• 2  tablespoons  capers, finely chopped
• 1  cup  fat-free, less-sodium chicken broth
• 2  tablespoons  Dijon mustard
• 1/4  teaspoon  salt
• 1/4  cup  finely chopped green onions
• 1  tablespoon  white wine vinegar

Preparation

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and mince; set aside.

Heat 1 teaspoon oil in a medium saucepan over medium heat. Add bell pepper, minced onion, and garlic; sauté 5 minutes or until tender. Add anchovies; cook 1 minute, stirring frequently. Add sun-dried tomatoes and capers; cook for 1 minute. Stir in broth, mustard, and salt. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in remaining oil, and remove from heat. Add green onions and vinegar. Serve warm.

Nutritional Information

Calories:

23 (74% from fat)

Fat:

1.9g (sat 0.3g,mono 1.3g,poly 0.2g)

Protein:

0.5g

Carbohydrate:

1.2g

Fiber:

0.3g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

97mg

Calcium:

5mg